Rocky Road Cookies

In my opinion, it doesn’t matter what the question is…. the answer is chocolate!

If you love chocolate like I do, I think you’re going to really love these Rocky Road Cookies! This recipe starts with a rich and chewy chocolate cookie, then tops it with marshmallows, walnuts and a chocolate glaze… they are oh so good!!

These Rocky Road Cookies are just a little variation of the delicious (and popular!) Hot Cocoa Cookies I shared last December. I loved the Hot Cocoa Cookies so much (I think I made them at least 5 times last December!) and I’ve been wanting to play with the recipe and make a version perfect for any time of year!

I’m so happy with the results, and I think you will be too!

Let’s bake!

Bake the cookies as directed (using the recipe below). Once the cookies have baked, top with 3-4 mini marshmallow (press them into the cookies slightly) and return to the oven for an additional 2-3 minutes.

Once baked and slightly cooled, top marshmallows with a drizzle of chocolate glaze. Add walnuts, then add a second layer of glaze (as shown below).

Directions:

Toast the walnuts
Preheat oven to 325*F. Chop nuts, then spread onto a baking sheet and bake 5-7 minutes until hot and fragrant. Remove from oven and set aside to cool.

Make the cookies-
1.) In a medium saucepan (or in a microwave safe bowl, using 50% power), melt the butter and chocolate, stirring frequently. Once melted, set aside to cool slightly.

2.) In a medium bowl, whisk together the flour, cocoa powder, baking powder and salt.

3.) In the bowl of an electric mixer, beat the sugar, eggs and vanilla on low speed until well combined.

4.) Add the cooled chocolate mixture and blend until just combined.

5.) While mixing, add the flour mixture slowly and blend until just combined.
Scrape down the sides of the bowl, then cover the dough and refrigerate about 1 hour. If making the dough a day ahead, let sit at room temperature for 30 minutes before shaping.

6.) Preheat oven to 325*F. and line 2 baking sheets with parchment paper or a silpat type liner. Use a tablespoon (or a tablespoon sized cookie scoop) to scoop the dough, then roll the dough in your hands to create balls. Arrange the balls about 2 inches apart on your baking sheets, then flatten slightly.Bake cookies about 10 minutes.

7.) When the cookies have baked, remove from oven and press 3-4 mini marshmallows into each cookie (as pictured above).Return the cookies to the oven and bake another 2-3 minutes. Allow the pan of cookies to cool a few minutes, then transfer cookies to cooling rack.

8.) Prepare cookie icing by combining all ingredients in a medium bowl and mixing together with a whisk. Place wire cooling rack (with cookies on it) over a baking sheet (to catch any excess icing). Drizzle a bit of icing over the marshmallows, then place a few chopped walnuts on top. Do only 5-6 cookies at a time so the icing does not set up before adding the nuts.

9.) Once each cookie has marshmallows, icing and nuts, drizzle a second layer of icing over the nuts.

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My name is Glory. I'm a wife, mother and also a few other things... a baker, crafter, photographer, floral designer and an obsessive party planner. I love color, design, and sweets... and really love bringing all three of those things together! A little more about me...